1 (8 oz,) container sour cream
1 (8 oz.) package cream cheese, softened
1 (4 oz.) can diced green chiles, drained
1 (4 oz.) can chopped black olives, drained
1 cup Cheddar cheese, grated
1/2 cup green onion, chopped
garlic powder, to taste
season salt, to taste
5 (10 inch) flour tortillas
fresh parsley, for garnish
Directions: Mix all ingredients together except tortillas, parsley and salsa. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover each rolled tortilla tightly with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut in 1/2 inch slices. Discard ends. Lay pinwheels flat on glass serving plate; garnish with parsley. Place a bowl of salsa in center.
Notes: These are so delicious that if you don't eat the ends yourself you may not get to taste them at all.